Parmesan Spinach Rice Fritters Recipes

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PARMESAN SPINACH & RICE FRITTERS

Make and share this Parmesan Spinach & Rice Fritters recipe from Food.com.

Provided by reddi sketti

Categories     White Rice

Time 25m

Yield 36 Fritters, 6 serving(s)

Number Of Ingredients 9



Parmesan Spinach & Rice Fritters image

Steps:

  • Pre-heat defryer to 365°F.
  • Squeeze the water out of the spinach.
  • Mix all the ingredients well.
  • Add more flour, if needed, untill mixture will hold together on a spoon.
  • Carefully, drop spoonful sized balls into hot oil.
  • Fry until golden brown.

6 cups cooked rice
6 tablespoons flour
3 tablespoons parsley
1 1/2 teaspoons salt
8 ounces parmesan cheese
1 (10 ounce) box frozen chopped spinach, thawed
6 tablespoons milk
6 eggs
1 teaspoon garlic salt

SPINACH FRITTERS (RACHAEL RAY)

Sounds delish and is one of Rachael's budget meal items. She paired these up with pan fried pork chops, but I think it would be great as a main dish with a side or two of veggies!

Provided by januarybride

Categories     Spinach

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7



Spinach Fritters (Rachael Ray) image

Steps:

  • In a large bowl, stir together the spinach, onion, eggs, the flour and cumin; season with salt and pepper.
  • Heat the olive oil over medium heat in a frying pan. Spoon heaping tablespoons of the spinach batter into the oil. Cook the fritters until crisp and browned, about 2 minutes on each side.

10 ounces frozen chopped spinach, thawed and squeezed dry
1/4 onion, finely chopped (about 1/4 cup)
2 large eggs
2 tablespoons flour
1 teaspoon ground cumin
salt and pepper
2 tablespoons olive oil

SPINACH RICE FRITTATA

A good choice for breakfast or brunch. This recipe must be planned ahead as the brown rice needs to be cooked before adding to the recipe.

Provided by Lvs2Cook

Categories     Breakfast

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 13



Spinach Rice Frittata image

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 2-quart baking dish.
  • In a small pan, warm oil over medium-high heat and add the onion and garlic and saute for 2 minutes until softened.
  • Remove from heat and reserve.
  • In a medium bowl, lightly beat the eggs.
  • Add the milk and seasonings and combine well.
  • Add the rice, spinach, Parmesan and onion mixture and combine well.
  • Transfer to the prepared dish and sprinkle with mozzarella cheese.
  • Bake for 1 hour until heated through and golden on top.

Nutrition Facts : Calories 524.3, Fat 25.6, SaturatedFat 13.2, Cholesterol 226.7, Sodium 664.1, Carbohydrate 43.7, Fiber 3.5, Sugar 1.9, Protein 29.4

1 teaspoon olive oil or 1 teaspoon vegetable oil
1 small onion, chopped
1 -2 garlic clove, minced
3 eggs
1 1/2 cups milk
salt, to taste
fresh ground black pepper, to taste
dried basil, to taste
dried oregano, to taste
3 cups cooked brown rice
1/4-1/2 lb fresh spinach
1/2 cup freshly grated parmesan cheese
2 cups shredded mozzarella cheese

CREAMY PARMESAN SPINACH

This recipe, from Priscilla Gilbert of Indian Harbour Beach, Florida, combines fresh baby spinach with a delicious, creamy Parmesan cheese sauce. Crushed croutons top it off and give the side dish a wonderful crunch.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 3 servings.

Number Of Ingredients 9



Creamy Parmesan Spinach image

Steps:

  • Place spinach and water in a Dutch oven; cover and cook for 3 minutes or until wilted. Drain and set aside., In the same pan, melt butter. Stir in the cream, lemon zest, garlic and pepper flakes; bring to a gentle boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly reduced. Stir in cheese and spinach; heat through. Sprinkle with croutons.

Nutrition Facts : Calories 275 calories, Fat 23g fat (14g saturated fat), Cholesterol 72mg cholesterol, Sodium 444mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 2g fiber), Protein 9g protein.

2 packages (6 ounces each) fresh baby spinach, coarsely chopped
2 tablespoons water
2 teaspoons butter
1/2 cup heavy whipping cream
2 teaspoons grated lemon zest
1/2 teaspoon minced garlic
1/8 teaspoon crushed red pepper flakes
1/2 cup grated Parmesan cheese
2/3 cup onion and garlic salad croutons, crushed

KITTENCAL'S SPINACH PARMESAN RICE BAKE

This is a wonderful easy side dish to chicken or meat and any leftovers freeze wonderful, it may also be baked in a 10-inch deep-dish pie plate and cut into wedges, this may be doubled but I would still only use one package or spinach or maybe 1-1/2 packages adding in too much spinach will overpower all other ingredients, prep time does not include cooking the rice --- FOR FREEZING prepare recipe as directed but do not bake, wrap pan in plastic wrap then tightly in foil and freeze, to serve thaw over night in refrigerator, remove wrapping bake at 350°F for 25-30 minutes or until hot.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14



Kittencal's Spinach Parmesan Rice Bake image

Steps:

  • Set oven to 350°F.
  • Generously grease a 11 x 7-inch baking dish.
  • In a large bowl, combine all ingredients with a wooden spoon, mixing very well to combine.
  • Season with salt, pepper and cayenne to taste.
  • Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
  • Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).
  • Top with mozzarella cheese the last 5 minutes of baking (if using).
  • Note: for a more fluffier texture casserole, 4 eggs may be used.

1 (10 ounce) package frozen chopped spinach (cooked according to package directions then hand squeezed dry to remove excess moisture)
2 cups cooked white rice (use cold rice for this) or 2 cups brown rice (use cold rice for this)
1/3 cup melted butter
2 cups shredded cheddar cheese (can use feta but reduce to only 1/4-1/3 cup crumbled) or 2 cups swiss cheese (can use feta but reduce to only 1/4-1/3 cup crumbled)
3/4 cup grated parmesan cheese (or to taste)
1/3 cup chopped onions or 2 large green onions, chopped
1 -2 garlic clove, minced (or 1/2-1 teaspoon garlic powder)
3 large eggs, beaten
3/4 cup milk or 3/4 cup half-and-half cream
1/8 teaspoon cayenne pepper, to taste (optional)
1/2 teaspoon fresh ground black pepper (or to taste)
seasoning salt (to taste or can use white salt)
1/4 cup grated parmesan cheese, for topping
grated mozzarella cheese (add on the last 5 minutes of baking) (optional)

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